Vegan duchess potatoes

Yeah, we’re into kitsch but we assume 😉 We wanted to prepare duchess potatoes for you before Christmas to (maybe…) remind you of the family meals of when we were little! It was still the best thing there was to eat at grandma’s 😉

The recipe is also on video (it’s getting regular, I say…).

Until Father Noel’s D-Day, we’ve planned lots of great recipes to delight you (a new yule log, little delicacies, gratin, orzotto, ravioli, velouté, blinis…) so stay tuned! Eline also scheduled two cooking classes for Christmas with a rather yummy menu 😀


  • Potatoes – 600 (g)
  • soy milk – 200 (mL)
  • margarine – 60 – 60
  • pepper


  • Peel the potatoes and cook them in a pot with water and coarse salt.
  • When they are tender, drain and mash them well. Smooth the puree with a spatula. Set aside.
  • Preheat the oven to 200°C.
  • In a saucepan, boil the soy milk with the margarine, salt and pepper. Add the cornstarch off the heat and mix everything together. Dry over high heat to evaporate the water and obtain a smooth paste.
  • Mix the puree with this preparation (in your mixer if you have one 😉 ). Pour into a piping bag with a fluted nozzle. Layer your duchess potatoes on a baking sheet lined with parchment paper.
  • Bake for 40 minutes.
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